Spiced Asian Pear Bellini

Posted by on Dec 12, 2014 | No Comments

Spiced Asian Pear Bellini

IMG_03321 tablespoon of unsalted butter

2-3 Asian pears

¼ teaspoon of ground nutmeg

¼ teaspoon of ground cinnamon

¼ teaspoon of ground cloves

2 tablespoons of brown sugar




  1. In a large saucepan, melt the butter over medium-high heat. Add the rest of the ingredients and cook until pears are tender, stirring often, about 10-12 minutes.
  2. Transfer to a blender and puree on high speed for 90 seconds until smooth (if you have a hard time blending, add a little filtered water, one tablespoon at a time, until it begins to move). Transfer puree to an ice cube tray, cover, and freeze.
  3. When ready to serve, place 1-2 spiced Asian pear cubes in a flute and top off with champagne. Serve and enjoy!

Dark Chocolate Chip Cookie & Milk Shots!

Posted by on Feb 19, 2014 | No Comments

Dark Chocolate Chip Cookie with a Shot of Milk

send5. Cookie Shots1 cup (2 sticks) of unsalted butter

2¼ cups of all-purpose flour

1 teaspoon of baking soda

4-finger pinch of kosher salt

1 cup of light or dark brown sugar

½ cup of granulated sugar

1 large egg yolk

1 large egg

3 teaspoons of pure vanilla extract

1 tablespoon of Greek yogurt

1¾ cups of dark chocolate chunks



Shot glasses



  1. In a small saucepan, melt the butter over medium heat. Cook the butter until it begins to foam and the milk solids begin to brown, constantly whisking, being careful to not burn the butter. Remove from heat and let cool.
  2. In a small mixing bowl, combine the flour, baking soda, and salt. Set aside.
  3. In the bowl of stand mixer, add the cooled butter and the sugars. Mix on medium speed until well blended and smooth. Add the egg yolk and egg and mix until incorporated, scraping down the sides with a spatula as needed. Add the pure vanilla extract and Greek yogurt and mix on medium speed.
  4. Switch the mixer to low speed and add the dry ingredients ½ cup at a time, until combined. Fold in the chocolate chunks.
  5. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. When ready to bake, preheat the oven to 350 degrees F. To make mini cookies, scoop about 1 teaspoon of dough and roll into a ball. Place onto a parchment paper lined baking sheet, leaving about 2 inches between each ball of dough.
  7. Bake the cookies until just puffed up and lightly golden around the edges, about 10-12 minutes. Let the cookies cool and then repeat with the remaining dough.
  8. Serve with shots of milk and enjoy!

The Cranium Cocktail

Posted by on Oct 26, 2013 | No Comments

The Cranium Cocktail

cranium cocktail6 ounces of cranberry juice

2 ounces of ginger Ale

2½ ounces of high quality vodka (omit for virgin cocktail)

Splash of grenadine (or cherry juice from jar of cherries)


Morello cherries (garnish)



Mix first four ingredients. Add ice and garnish with some cherries.  Serve and enjoy!


Missing Summer? Make A Coconut Mojito with a Chili-Coconut Rim

Posted by on Oct 4, 2013 | No Comments

Coconut Mojito with Chili-Coconut Rim

Chef Ronnie Woo coconut mojito12 mint leaves

½ ounce of fresh lime juice

2 ounces of coconut rum (Malibu)

½ ounce of simple syrup

1 ounce of coconut water


1 to 2 ounces of chilled club soda

Optional Rim:

1 teaspoon of ground coconut

½ teaspoon of chili powder


In a cocktail shaker, muddle the mint with the lime juice. Add the rum, simple syrup, coconut water and ice and shake vigorously. Strain into an ice-filled highball glass and top with club soda.

It’s Back to School! Ultimate Grilled Cheese and Tomato Bisque

Posted by on Sep 6, 2013 | No Comments

It’s back to school time and there’s no reason you can’t send your kids to school with an amazingly gourmet lunch! These super easy back to school recipes will ensure that your kid won’t be trading lunches anytime soon! Check out my recipes for the Ultimate Grilled Cheese and Creamy Tomato Bisque (plus video) below:

Ultimate Grilled Cheese and Tomato Bisque

Ultimate Grilled Cheese


Fresh tomatoes, sliced

Peeled roasted red peppers, homemade or jarred

Cheese slices, cheddar, pepper jack, mozzarella, etc.

Bread slices, sourdough, whole wheat, rye, etc.

Olive oil


  1. Spread a thin layer of mayonnaise onto the inside of both slices of bread.
  2. Place a couple slices of tomato on one slice of bread, followed by two slices of cheese.
  3. On the other slice of bread, place two slices of cheese followed by the roasted red pepper.
  4. Carefully put the two halves of the sandwich together.
  5. Brush each side of the sandwich with some olive oil.
  6. Heat up a non-stick pan over low heat and place the sandwich in the pan and cook for 5 minutes on each side, until the cheese is melted and the bread is crispy. Serve and enjoy!

Creamy Tomato Bisque

2 tablespoons of butter

2 tablespoons of olive oil

1 medium yellow onion, diced

2 cloves of garlic, minced

1 bay leaf

1 (28 ounce) can of San Marzano tomatoes

3 cups of chicken broth

1 cup of heavy cream or half & half

Kosher salt

Freshly ground black pepper

Fresh basil, for garnish


  1. In a large pot over medium heat, melt the butter with the olive oil. When the butter has melted, add the onions and 3-finger pinches of salt and pepper. Cook for 15-20 minutes, until light brown and caramelized.
  2. Stir in the garlic and bay leaf and cook for 60-90 seconds, until fragrant.
  3. Add the tomatoes and 3-finger pinches of salt and pepper and bring to a simmer. Using a potato masher, crush the tomatoes into little pieces.
  4. Add the chicken stock and heavy cream and bring to a simmer for 15 minutes.
  5. Serves as a chunky soup or blend with a hand blender until it reaches your desired consistency.  Serve and enjoy!

Watermelon Lime Mint Agua Fresca

Posted by on Aug 29, 2013 | No Comments

Watermelon Lime Mint Agua Fresca

sendChef Ronnie Watermelon Aqua Fresca2 cups of cold water

2 cups of watermelon, seeded and chopped

2 tablespoons of sugar

Juice of ½ lime

½ cup of fresh mint


Combine all ingredients together in a blender and puree until smooth. Pour through a strainer and chill until ready to serve. Enjoy!

Picnic Around The World (Clip)

Posted by on Aug 20, 2013 | No Comments

Continue to celebrate the Summer with delicious and flavorful foods that are easy to prepare, and perfect for a picnic or an outing to the Hollywood Bowl. Chef Ronnie Woo stops by Good Day LA to show Maria and Steve his travel-inspired picnic foods!

Chef Ronnie Woo is executive chef and owner of The Delicious Cook, a private chef company specializing in intimate 4-Star Dinner Parties. He says  “there is no better way to continue to celebrate summer than with a fun picnic outing with family and friends, or even a date night”. Picnics and light easy meals are a great way to enjoy the outdoors with amazing food and good company.  Ronnie loves traveling and exploring the world and different cuisines. Today’s picnic spread was inspired by some of his travels around the world.

Authentic Greek Salad: I just got back from Greece and this instantly became one of my favorite dishes they served there. It’s chock full of fresh vegetables and a big slab of feta and some herbs. This salad is great for sharing and is very portable… just add a dash of salt and pepper, and a drizzle of red wine vinegar and extra virgin olive oil and you have a authentic Greek salad!”

French Crème Ninon with Cheddar Buttermilk Biscuits: This is my fun spin on a French Pea Soup. What I love about this recipe is that it sounds fancy, but is actually incredibly easy to make. The main ingredients are shallots, garlic, peas, which you can use frozen peas, champagne, chicken stock, and whole milk. Most of the flavor comes from the caramelized shallots and garlic, and all you really do it puree everything up, drizzle with some olive oil, and wham, bam, thank you ma’am, we have crème ninon!

Vietnamese Pork or Chicken Banh Mi Sandwich with Pickled Vegetables: If you have never had a Banh Mi sandwich, you are missing out.  These Vietnamese sandwiches consist of the perfect combination of marinated meats and pickled vegetables all wrapped in an airy baguette. There sandwiches are incredibly easy to assemble and perfectly portable for this “picnic around the world”!

Watermelon Lime Mint Agua Fresca: There is nothing quite like this refreshing Mexican drink! There are so many different types of aqua frescas you can make, but one of my favorite flavors is the refreshing watermelon! I love adding a splash of lime and a hint of mint to the mix as it only makes it that much more refreshing. Make this in a big portable pitcher and when you get to your destination, simply shake it up with some ice (and maybe some tequila) and you have an amazing cocktail!

Read more: http://www.myfoxla.com/story/23176148/ronnie-woo-the-delicious-chef-celebrate-the-summer#ixzz2cXV3SdkT

Recipes From Good Day LA Appearance

Posted by on Jul 10, 2013 | No Comments

“Put a Pin In It” Recipes From Good Day LA Appearance

Chia Seed “Yogurt” Parfaits

Lordy knows that I love my indulgent foods and I definitely don’t deprive myself, but I also gotta look and feel good for the beach… I mean it is summer! So here is a little trick that I love!  We have a Chia Seed Yogurt Parfait. Remember chia pets? Chia seeds are amazing as they don’t taste like anything and are super high in Omega 3’s!  I make two versions, one is made with chocolate milk and the other is made with light coconut milk. Now this is one of my favorite things to eat to help you feel fuller and this recipe here makes for a quick breakfast, snack, or even dessert! I just add some fresh fruit and some of my favorite crunchy cereal and it’s healthy, filling, and delicious!  It keeps you satiated, energized and is a perfect substitute for that sweet yogurt because it’s sweetened with honey and a just a kiss of sugar! 

Chia Seed "Yogurt" Parfaits

Chia Seed “Yogurt” Parfaits


2 cups of light coconut milk or chocolate milk

2 tablespoons of honey (no need if using chocolate milk)

3 tablespoons of sugar (no need if using chocolate milk)

½ cup of chia seeds


Fresh fruit

Granola or any other type of high-fiber, high-protein cereal



In a large mixing bowl, whisk together the coconut milk (or chocolate milk), honey, sugar, and chia seeds. Cover and refrigerate for at least 4 hours or overnight.  Top with fresh fruit or your favorite granola cereal and enjoy!


Assorted Crostinis & Tartines

Alright, so these guys are perfect for entertaining! If you need finger food, a variety of crostinis will be perfect for small bites or if you are having friends over for lunch, you can make them larger and turn them into tartines, which are essentially open-faced sandwiches. Literally, the options are endless! Today we have a few different variations, but it’s fun to try out different combinations and essentially make up your own! Toss up a quick salad and you are good to go!

Assorted Crostini & Tartines

Assorted Crostini & Tartines


Baguette or crusty loaf, cut into ¾-inch slices

Extra virgin olive oil

Kosher salt

Ground black pepper


Topping ideas:

Heirloom tomatoes

Seedless watermelon


Fresh basil


Caramelized onion



Goat Cheese



Preheat your broiler. Liberally brush your bread slices with olive oil and lay out on a baking sheet. Broil your pieces of bread a few inches away from the broiler for about 7-8 minutes, until the edges of your bread turn a deep golden brown. Make sure to keep an eye out so that it does not burn.  Remove from oven, cool just enough to handle and top with your favorite ingredients! Finish with some more extra virgin olive oil, a sprinkling of salt, and a couples grinds of cracked black pepper. Enjoy!


Simply Beautiful Peach Tart with Vanilla Bean Pastry Cream

Now these babies are show-stoppers at any event and the best part is that they look like a professional pastry chef made them but in fact they are EASY BREEZY.  Even the pastry cream is easy breezy! It’s all about the mold, a quick dough and some fruit! You can arrange the fruit anyway you like! You can make these all-year round and just use whatever fruit is in season. I’m going to show you exactly how easy it really is! 

peaches, blackberries, cherries, figs

Fresh Summer Fruit Tarts


1½ cups of all-purpose flour

3-finger pinch of kosher salt

1 stick (1/2 cup) of unsalted butter, room temperature

¼ cup of white sugar

1 large egg, beaten



  1. In a small bowl, combine the flour and salt and set aside. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until fluffy.  Switch to low speed and add the egg, gradually increasing to medium-high speed. Switch back to low speed and add the flour mix, increase to medium speed and mix until the dough is smooth and even. Shape dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
  2. On a lightly floured surface, roll the dough out using a floured rolling pin until ¼ inch thick. Transfer and press into a tart pan.  Refrigerate for 15 more minutes. In the meantime, preheat oven to 375 degrees F.
  3. Place the prepared tart pan onto a baking sheet and prick holes into the bottom of the dough to prevent it from puffing up during baking. Transfer to the oven and bake for about 25-30 minutes, turning halfway through, until the edges are just ever so slightly browned. Remove and cool completely.

Vanilla Bean Pastry Cream:

2 cups of half-and-half

½ cup of granulated sugar, divided

3-finger pinch of kosher salt

5 egg yolks

3 tablespoons of cornstarch

4 tablespoons of unsalted butter, cold and cut into 4 pieces

1 tablespoon of pure vanilla extract

1 teaspoon ground vanilla bean


Peaches, or any other kind of fruit you like!


  1. In a medium saucepan, stir in and heat the half-and-half, half of the sugar, and salt until it comes to a simmer.
  2. Meanwhile, whisk the egg yolks and the other half of the sugar until the sugar dissolves and the mixture looks creamy. Whisk in the cornstarch until smooth.
  3. Slowly whisk in the half-and-half mixture into the egg yolk mixture to temper.  Return the mixture to the saucepan and simmer over medium heat until it thickens and becomes glossy, about 1 minute. Remove from heat and whisk in the butter, vanilla extract, and ground vanilla bean.
  4. Strain the pastry cream over a medium bowl, then press plastic wrap directly onto the top of the cream to prevent a skin from forming. Refrigerate until set, at least 4 hours, or overnight.
  5. When the pastry cream is set and you are ready to serve the dessert, spread the cold pastry cream over the bottom of the tart shell and arrange your fruit of choice on top of the pastry cream. Remove the tart from the tart pan, serve, and enjoy!



Sparkling Basil Blackberry Lemonade

For the summer, I am all about fruit-filled, lemony drinks! They are always refreshing and it always hits the spot. I love blackberries so much and this is the perfect way to drink these bad boys and incorporate their flavor into a fun and delicious drink.  Freeze the blackberries on skewers and use them as fun ice cubes sticks!! But you can really use any kind of fruit you like! You can easily make these for the kids and the beauty is, you get to control how much sugar actually goes into this drink! If you want to make an adult version, just add some alcohol to it and serve it up to your friends for a perfect summer cocktail!

Sparkling Blackberry Lemonade

Sparkling Blackberry Lemonade


Juice of 3 lemons, no seeds

¼ – ½ cup of sugar, depends on preference

¼ cup of fresh basil, roughly chopped

¼ cup frozen blackberries, defrosted and crushed with a fork

1 liter of club soda

Vodka (optional)


Ice or frozen blackberries, for garnish



In a large pitcher, vigorously mix the freshly squeezed lemon juice, sugar, basil and blackberries. Top off with the club soda. Strain or serve as is! Enjoy!

BBQ Tips and Recipes (Video)

Posted by on Jun 30, 2013 | No Comments

Summer Cocktail! Blueberry Mint Limoncello Drop

Posted by on Jun 28, 2013 | No Comments

By using a liquor that has less alcohol by volume, like limoncello, you get a drink that is light and refreshing. The mint and blueberry add that perfect summertime twist to a drink that won’t weigh you down (or get you wasted too quickly). This drink can be made in individual glasses or in a large pitcher, all you have to do is simply add ice right before serving. Try this cocktail out at your next BBQ party or summertime meal and you will be glad you did! 


Blueberry Mint Limoncello Drop

Chef Ronnie Woo Summer Cocktail½ cup of fresh mint leaves

¼ cup of frozen blueberries, defrosted

4 lemon slices, deseeded

1 cup of limoncello

1½ cup of club soda




Muddle the fresh mint, blueberries, & lemon wedge.  Add limoncello and club soda.  Top off with ice, serve and enjoy!